Best 5 Egg And Herb Salad Recipes

EGG SALAD WITH FRESH HERBS

Steps:

• Bring enough water to a boil in a saucepan so that it will cover the eggs by one inch.
• Using a slotted spoon, gently lower the eggs into the boiling water, and immediately reduce the heat to a low simmer.
• Let the eggs simmer for exactly 12 minutes, then transfer to an ice bath and let cool for about 10 minutes. PRO TIP: Avoid using (and thus washing) an extra bowl by making the saucepan the ice bath. Gently drain the water from the saucepan with the eggs still in it (careful! you may want to brace the eggs with a spoon; don't worry if some of the water stays in), then refill the pot with a few rounds of cold water and add some ice cubes.
• While the eggs are cooling, mince the herbs and shallot and measure into a bowl with the mayonnaise, salt, and vinegar. Peel the eggs and add them to the bowl. PRO TIP: Stop peeling the eggs with your fingers! The fastest, best way to peel hard-boiled eggs is to slice them in half with a large knife. Then, using a spoon, scoop the egg directly from the shell, as you would avocado.
• Using a fork, mash the eggs and mix everything together to your desired level of mashed-up-ness. Taste for seasoning. Garnish with fresh chives.Serve on toast, as a sandwich (use soft bread), or over tender greens such as baby arugula or cress.

DELICIOUS HERB & EGG SALAD SANDWICH

Steps:

• First for the pickled onions, dice half a red onion into small pieces. In a small jar, combine the onions with a pinch of salt, and enough white wine vinegar to cover the onions. Let sit while you prep, or for a few hours in the fridge.
• Next, chop your herbs into small pieces, and then chop up the hard-boiled eggs as well.
• In a bowl, combine the diced eggs, herbs, 2 tbsp of pickled onions (drain against the side of the jar while scooping out), a bit of salt & pepper, mayo, & Dijon mustard.
• To assemble a sandwich, layer a piece of butter lettuce over a piece of bread, and add a portion of the egg salad on top, then add the other piece of bread on top, slice, and enjoy!

HERB AND TURMERIC EGG SALAD

Steps:

• Place the eggs in a medium saucepan. Add enough cold water to cover the eggs by at least 1 inch. Bring to a boil over medium heat. Once the water comes to a boil, remove from the heat, cover with a tight-fitting lid and let sit for 7 minutes.
• Meanwhile prepare an ice bath in a large bowl. Drain and submerge the eggs in the ice bath to stop the cooking.
• Peel the eggs. Chop into 1/4-inch dice and place in another large bowl. Add the mayonnaise, Dijon, turmeric, the 1/2 teaspoon salt and pepper. Gently stir together. If the egg salad looks too dry, stir in 1 to 2 more tablespoons of mayonnaise. Taste and add more salt, if desired.
• Next, stir in the 2 tablespoons chives, 2 tablespoons dill and 1 tablespoon basil. Before serving, garnish with more herbs. Serve the egg salad in lettuce cups, with flax crackers, in a sandwich or even in a salad. Or you can refrigerate the egg salad for up to 5 days.

HEALTHY EGG SALAD WITH FRESH HERBS

Steps:

• Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
• Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
• Line plates or a platter with arugula, top with the egg salad and serve.

POTATO EGG SALAD WITH HERBS

Steps:

• Stir the green onions, herbs, and chives, mayonnaise and mustard in a large bowl. Add eggs and potatoes toss to coat. Season with salt and pepper.